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Lobster Tails

Perfect Lobster Every Time..!


Lobster Tails
Sharp Scissors


Lobster Tail
Here are 3 simple ways to prepare lobster tail perfectly every time.

1. Full Tail
Using a good pair of scissors, cut down the back of the lobster shell and pull out the tail meat.   Lay the tail meat back over the shell. Score the tail with a sharp knife so it feathers out when it cooks. Place the lobster on a baking pan with a little water and fan out the tail. Bake in a 400 degree oven for 10 to 12 minutes

 2. Half Tail
Take a large knife and cut the tail in half lengthwise. Place each half shell side down on the baking pan. Baste each lobster tail with melted butter. Season very lightly with salt and pepper not to overpower the delicate flavor of the lobster. Add a little water to the baking pan so the lobster stays nice and juicy while it cooks. Bake in a 400 degree oven for 10 to 12 minutes.

 3. No Shell
If you don’t want to mess with shells, cut the lobster in half and pull out the tail meat. Place it on another baking pan skin side up. Base with a little butter. Season lightly with salt and pepper. Don’t forget the water. Bake in a 400 degree oven for 10 to 12 minutes.

When the lobster is done, it will be nice and firm and a little bouncy.

Arrange on a platter and serve with fresh lemon and lots of drawn butter.


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